In small saucepan on high heat, combine orange juice, water, maple syrup, coconut sugar and cardamom powder. Bring to a boil, add cranberries and reduce to medium-low heat.

Simmer and stir occasionally for 15 minutes or until sauce thickens and cranberries burst. Set aside.

Preheat oven to 360 degrees F. In food processor, combine dough dry ingredients with wet ingredients and process until mixture becomes doughy.

In small bowl, add 1/4 of the mixture and chill.

Line a quarter sheet pan with parchment paper. Press rest of the dough evenly into the bottom of the pan.

Spread cranberry filling over dough and crumble cooled dough on top.

Bake 30 minutes or until the crumbles become golden. Cool 30 minutes before cutting into bars. Store in the fridge.